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French   -   Sole Soup With Chives   adapted from Paula Wolfert's World of Food

  • 2 Cups Chicken Stock
  • 2 Bottles Dry White Burgundy
  • 5 Medium Carrots -- sliced
  • 1 Large Onion -- sliced
  • 1 Lemon Lemon Juice
  • 2 Medium Bay Leaves
  • 6 Sprigs Parsley
  • 5 Sprigs Thyme
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Ground Coriander
  • 1 Pound Fish Fillets -- any white fish
  • Salt And Pepper -- to taste
  • 1 Pint Sour Cream
  • 1 Bunch Chives -- snipped
Directions Combine all ingredients preceding the fish and simmer them in large stock pot 30 minutes. Slice each fish fillet into strips. Season with salt and pepper and keep refrigerated until ready to use. Bring stocik to a vigorous boil. Add fish cook 30 secons. Add sour cream, bring it badk to a nefar boil. Place in soup bowls and sprinkle generously with chives.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 2, Speed: 4, Overall: 3.66667 Rate this recipe

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